Recipe by Dreamer in Ontario
This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.
Top Review by magpie diner
Really good! I made the marinade a day in advance. And then I left some tofu to marinade in it for another day. It was really good! I boiled up the remaining marinade and drizzeld it over top. I guess I didn't need to boil the sauce up since I was only marinading tofu. Very tasty and quick to put together. Thanks Dreamer! made during ZWT7.
- 1⁄2 cup sherry wine vinegar or 1⁄2 cup red wine vinegar
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons fresh parsley, minced
- 3 garlic cloves, minced
- 4 teaspoons paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper